Description
This Cornbread Casserole recipe combines a hearty chili base with a moist, flavorful cornbread topping, baked to golden perfection. Featuring ground beef, beans, and vibrant vegetables, it’s a comforting dish perfect for family dinners and gatherings. The blend of spices and cornbread sweetness creates a balanced, delicious meal that’s both filling and satisfying.
Ingredients
Scale
For the Chili Base
- 1 tablespoon olive oil
- 3/4 cup finely diced yellow onion
- 3/4 cup finely diced red bell pepper
- 1 pound ground beef (93/7)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1 (16-ounce) can chili beans (undrained)
- 1 (15-ounce) can black beans (drained & rinsed)
- 3/4 cup frozen corn
- 1 teaspoon white sugar
For the Cornbread Topping
- 8 tablespoons unsalted butter (melted and cooled)
- 1 cup whole milk
- 1 large egg
- 2 tablespoons honey
- 6 tablespoons white sugar
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal (enriched and degermed)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Toppings (Optional)
- Freshly grated sharp cheddar cheese
- Sour cream
- Avocado slices
- Jalapeño slices
Instructions
- Sauté the veggies and brown the beef: In a large ovenproof skillet (4 quarts), heat the olive oil over high heat. Add the diced onion and red bell pepper and cook for 3-5 minutes until softened. Push the veggies to the edges of the skillet, add the ground beef to the center, searing it well on each side. Break up the beef and cook until deeply browned. As the beef cooks, sprinkle all the dry seasonings evenly over the meat and vegetables, stirring to combine and develop the chili flavor.
- Build the chili base: Stir in the tomato paste and cook for 1 more minute to deepen flavor. Deglaze the pan by adding the crushed tomatoes, scraping up any browned bits stuck to the pan. Let cook for about 1 minute, then pour in the chicken broth and add the chili beans (undrained), black beans (drained and rinsed), frozen corn, and white sugar. Stir well to combine all ingredients. Reduce heat to medium-low, cover the skillet, and simmer gently for 15 minutes to meld flavors.
- Preheat the oven: While the chili simmers, preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Make the cornbread topping: In a large mixing bowl, whisk together the melted (but cooled) butter, whole milk, egg, honey, and white sugar until smooth and uniform. Add the all-purpose flour, yellow cornmeal, baking powder, salt, and cornstarch on top of the wet ingredients. Whisk gently just until no dry streaks remain, ensuring not to overmix to maintain a tender cornbread texture.
- Assemble and bake: Remove the skillet from heat and carefully spread the prepared cornbread batter evenly over the simmered chili base. Place the skillet uncovered into the preheated oven and bake for 30 to 35 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Serve: Once baked, spoon the casserole into individual bowls or onto plates while still warm. Top with your favorite accompaniments such as freshly grated sharp cheddar cheese, sour cream, slices of avocado, or jalapeños to add extra creaminess and heat according to your preference.
Notes
- Use a large ovenproof skillet (at least 4 quarts) to make assembly and baking easier without transferring to a separate baking dish.
- Ensure the melted butter used in the cornbread batter is cooled to avoid cooking the egg prematurely.
- To keep flavor balanced, taste and adjust seasoning before adding the cornbread topping if desired.
- Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
- This dish pairs well with a fresh green salad or steamed vegetables to round out the meal.
